QSRweb Podcast

Golden Chick CEO's Southern slant on quick chicken + QSR packagers' infatuation with fast casual

From fried chicken and catfish, to dirty rice and fried okra, today's first brand is a Southerner through and through. But that doesn't mean QSR brand, Golden Chick, isn't growing its popularity beyond the Mason-Dixon line. Then, we'll also check in with Foodservice Packaging Institute's Lynn Dyer to "rap" about the stuff QSRs wrap up with.

May 10, 2019

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Podcast Summary

Parmerlee (Photo provided)

When the whole family is your chicken QSR's customer, it's likely you're taking a whole different approach to menu and

marketing than some other poultry purveyors on the fast food beat. But, that is indeed the case with the first brand featured on today's podcast, Golden Chick. We'll sit down with the Southern-born and bred brand's CEO Mark Parmerlee to find out about its growing popularity, why it put catfish on the menu and where a whole variety of Southern sides can take a QSR.

Then, in the show's second half, Foodservice Packaging Institute President Lynn Dyer stops back in with us following that organization's member survey about what limited-service brand leaders most have on their minds today when it comes to the bags, boxes, bags and, oh yes, straws QSRs use every day.

Feature photo: Provided